Asymmetric Reduction of Acetophenone by<i>Aspergillus</i>Species and Their Possible Contribution to<i>Katsuobushi</i>Flavor

Abstract

Eight strains of Aspergillus species isolated from katsuobushi (dried bonito) were grown in a liquid medium containing acetophenone, to examine the possibility of asymmetric reduction of acetophenone during the molding process in katsuobushi production. Seven strains produced predominantly the R-stereoisomer of α-phenethylalcohol. However, one strain gave the S-isomer predominantly.